Vegetable salad with lemon thyme and rye sourdough
Photo by Babche Martens
Use the best in spring vegetables for this colourful summer salad.
- Heat a grill or a fry pan. Add the oil. When hot add the carrots and season. Cook while turning for 5 minutes or until golden and tender. Remove and let cool.
- Put the tomatoes on the grill and cook until the skins start to blister. Remove and leave to cool.
- Peel and slice the avocados.
- Sprinkle over the lemon thyme and serve on the toasted rye sourdough.